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Browsing by Author "Sawyer, Jason"

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Beef Communication within the Digital Pasture: Tools that Impact Consumer Perceptions 

Locke, Savannah (2022-05-09)
Increasingly, people obtain information from social media (SM) instead of peer-reviewed scientific and factual sources. As a result, a knowledge gap has been created between average citizens, consumers, and the animal ...

BUILDING A SUSTAINABLE MEAT INDUSTRY FROM THE GROUND UP: THE ANALYSIS OF FRESH CHARACTERISTICS OF VACUUM PACKAGED GROUND BEEF, CHICKEN, AND PORK AND THE IMPACT OF AGRICULTURE LEADERSHIP PROGRAMS USING RIPPLE EFFECTS MAPPING 

Coursen, Madison (2023-07-28)
Sustainability has been a popular topic among many industries in recent years, and agriculture is no exception. Commonly referred to as a three-legged stool, sustainability stands upon legs of social, economic, and ...

Effect of different dietary protein sources on skeletal muscle growth characteristics and stem cell activity of young piglets 

Sandoval, Jorge (2022-11-29)  ETD File Embargoed
Neonatal period of pigs is distinguished by a rapid growth as a result of a high protein synthesis, influenced by amino acid availability. Nutrients necessary for immune system function are redirected from growth and ...

Evaluating Cookery Characteristics, Consumer Acceptability, and Electronic Assessment of Attributes in Ground Beef Patties 

Douglas, Savannah (2024-03-22)
With consumers driving beef demand, attributes such as flavor, wholesome, safe, and affordability remain at the forefront of the meat industry. Three unique studies were created and conducted to evaluate quality attributes ...

The Influence of Hemp Seed Meal on Tenderness and Shelf Stability on Goat Steaks 

Zorn, Virginia (2023-07-20)
Over the last decades, the increased adoption of sources for healthier, more tender red meat has become a growing trend. There is an increasing demand for healthier protein sources such as lean goat meat. Just as important ...

Influence of Packaging Film and Beef Trimmings on Ground Beef Shelf-Life 

Smith, Hunter (2021-08-03)
Fresh beef storage in the retail setting can be presented in a variety of packaging methods and identifying the best alternative such as vacuum packaging to current traditional methods could potentially increase shelf life ...

Influence of Packaging Methodology on the Quality Characteristics of Fresh Pork Chops 

Nichols, Brooks (2024-05-15)
Global consumption of pork is increasing and is projected to increase through 2030. To meet the increasing demand for pork products, it is imperative that the meat industry is able to extend the shelf life of pork ...

Influence of Storage Temperature on Vacuum Packaged Steak Characteristics 

Wagoner, Madison (2022-12-05)
Meat consumers utilize beef color as one of the sole indicators of product freshness. However, if the product has been previously frozen for preservation, changes may occur during thawing that hinders the consumers ...

Maintaining Meat Quality through the Beef Supply Chain 

Krikorian, Abigail (2024-04-25)
The studies presented here were designed to evaluate the impacts of increased time periods during two key phases of the beef supply chain: pre-harvest transportation and post-processing storage. In the first study, the ...

Shelf Life Validation of Marinated and Frozen Chicken Tenderloins 

Rehm, John (2020-07-21)
It is immensely important for producers and restaurants to know the shelf life of a meat product. If a consumer eats a product that is rancid it could impact a restaurant’s reputation. The objective of this study is to ...